The perfect November cookie to see you through until holiday baking. Crispy on the outside, with enough dark chocolate to satisfy. I love the nutty flavour tahini brings (1/3 cup so not overpowering).
I began baking with buckwheat flour since being gluten intolerant after having my second son, Dash. I often substitute a 1/4 cup of buckwheat flour in place of regular flour in pancakes or muffins. As with most gluten free flours, once open, store in the fridge. Bob’s Red Mill GF buckwheat flour is my favourite as it’s ground quite fine. Hope you love these as much as we do. Recipe makes 12 large cookies (or 24 small).
- 1/2 cup salted butter (room temperature)
- 1/3 cup tahini
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 large egg
- 1/2 cup gluten free baking flour or all purpose white flour
- 1/2 cup buckwheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup (50 grams) 70% dark chocolate bar coarsely chopped or 1/2 cup dark chocolate chips
- Additions: extra chocolate to top each cookie before baking and flaky salt for sprinkling
Heat oven to 350 degrees and line a baking sheet with parchment.
In a large bowl combine the room temperature butter, tahini and maple syrup using a spatula until smooth. Stir in the egg and vanilla. Sprinkle the remaining dry ingredients, adding the dark chocolate last.
Using a teaspoon scoop small balls onto the baking sheet. They will flatten and spread as they bake. Top with an extra chunk of chocolate – I love the way this looks!
Bake for 15-17 minutes until bottoms are lightly brown. Cookies will firm up as they cool. Sprinkle with salt if using. (I like the salty addition, my husband and kids prefer without.)
Cookies freeze well too. Pop me a comment or tag me @rachelbarbaro if you make these. Happy holiday baking!